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Info Details
Country Grenada   
Type Brut   (100%; Batch 251)
Strain Hybrid   (Amazon Calabacillo x Criollo)
Source Grenada   
Flavor Earthen   (with Twang)
Style Neo-Modern      (as in spare)
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CQ
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Acidity
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REDUX REVIEW: To Mott Green... supporter of this site &, far more importantly, friend of the Earth... who died suddenly & accidentally over the weekend.

But not before committing yet one more chocolate act.

True to his word, on the morning of his death, Mott carried thru on a pledge for a collaborative project & sent this email: "They're in the sky right now. Enjoy analyzing the best chocolate in the world, perhaps."

Pretty declarative (with a dash of humility & equivocation.... in life ya never know so it's always good to have a scintilla of doubt... keeps one humble); very Mott.

Please check back in the coming months for developments.

Below is a review as it originally appeared a year & half ago.

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After every contender has tried unsuccessfully to take down Mott Green & his band of guerilla chocolateers (equal parts mutineers / pioneers / imagineers) when it comes to Grenada-sourced bars, he has had no choice but to switch to his fierce side in besting himself by releasing this... an unsweetened 100%.

In other words, Grenada Chocolate Company is now officially "free-bar'ing" it... without any sugar cover whatsoever.

Fearless.
Appearance   5 / 5
Color: mink brown
Surface: pendant quality or auto hood ornament... just hang on the grill
Temper: "motte" (a matte in honor of Mott Green)
Snap: RPG (for Rocket-Propelled Grenada) right to the cochlear nerve of the inner ear
Aroma   8.6 / 10
pyroclastic / plastic: the lava flows into this bar mold still-steaming with mocha (fine-grade hi-altitude wild café) poured down from the hillsides -> fermented fruits (mango, sapote + coffee berries) -> volcanic wood -> airs out over time to charcoaled picholine; potent... absolutely no holding back
Mouthfeel   12 / 15
Texture: bubble yum
Melt: ever-last
Flavor   42.3 / 50
picholine with the olive leaf & branch intact -> grilled portobello mimicking steak -> sours lightly to Costus barbatus (“spiral ginger” that tastes of sour lemon) + jobo (Spondias mombin or acidic mango) & pine -> eucalyptus mint flutters over a metallic platform -> goes away on the outer limits on whites: lychee & honeydew melon against a stringent volcanic cocoa rock (think Chocolate Campari)
Quality   16.4 / 20
No one has dared to venture into completely unsweetened Grenada territory before. And for good reason: pretty rugged terrain.

Add in a possible uneven ferment cycle (judging by that metallic mid-palate; as though the seeds should've been further turned / mixed) & this becomes a mission for the brave-hearted only. Somewhat expected for the percentage & by no means a deal breaker.

Best suited for micro-bites, however. Long & slow in keeping with Grenada Chocolate Company's latest M.O.

Left out in most Climate Change discussions is that neither industrial smokestacks nor automobile exhausts are the primary culprits in GHG (Green House Gas) emissions. That distinction belongs to the largest single-source: modern agriculture. It collectively accounts for about 35% of carbon dioxide (due mostly to tropical deforestation), methane (from vegetative as well as animal flatulence) & nitrous oxide (over-fertilized soils) which humans are responsible for releasing. The problem compounds itself with additional inputs used to grow, process & transport food.

Grenada Chocolate Company's organic harvesting methods help to alleviate this. Furthermore, its next payload of bars will be shipped from the Caribbean to the northern latitudes via the ancient mariner route: by harnessing the power of the wind in a sailboat.

That truly & literally enjoins the slow food movement.

Mott Green & Grenada Chocolate Company... hardcore to the very bone marrow.

ING: cocoa mass CBS (Cocoa mass / Butter / Sugar ratio): ~1/1/0

Reviewed December 19, 2011
Re-posted June 3, 2013


Source: Allianz

  

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